Quantitation and potential health effects of advanced glycation end-products in pet foods

G. Bosch,W.H. Hendriks

Quantitation and potential health effects of advanced glycation end-products in pet foods

2017

G. Bosch
W.H. Hendriks

Commercial pet foods and their ingredients are produced using processing techniques that favor the Maillard reaction and formation of advanced glycation end products (AGEs).

Keywords:

Glycation
Biochemistry
Maillard reaction
Materials science
Food science
Chemistry

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